			Home About us Contact

CONVECTION OVENS (convection + oven)

Distribution by Scientific Domains

Chemistry	100%

Selected Abstracts

EFFECTS OF OVEN HUMIDITY ON FOODS BAKED IN GAS CONVECTION OVENS,

JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2004
J. XUE
ABSTRACT Bread, cakes, and cookies were baked in direct- and indirect-gas fired, foodservice style convection ovens. Oven humidity was varied by including different numbers of perlite and water dummy loads during baking. Oven, product, and dummy temperatures were continuously recorded during baking, as was oven humidity. The properties of the finished baked foods were measured. Increased oven humidity resulted in products with higher yield, greater volume or spread, lighter color, and reduced firmness. [source]

Thermal Inactivation of Salmonella Senftenberg and Listeria innocua in Beef/Turkey Blended Patties Cooked via Fryer and/or Air Convection Oven

JOURNAL OF FOOD SCIENCE, Issue 5 2002
R.Y. Murphy
ABSTRACT: Beef/turkey blended patties, containing 107 to 108 cfu/g of Salmonella Senftenberg or Listeria innocua, were battered and breaded. The effect of frying (177 °C) and air convection cooking (288 °C) on thermal inactivation of S. Senftenberg and L. innocua was evaluated. A model was obtained to correlate product internal temperature with frying and oven cooking time. Cooking method significantly affected thermal history and subsequently the thermal inactivation of S. Senftenberg and L. innocua. The effect of frying time interacted with oven cooking time. Increasing frying time reduced the oven cooking time. Mathematical models were developed to correlate the survival rate of S. Senftenberg or L. innocua with frying and oven cooking time. [source]

A preliminary study on bladder-assisted rotomolding of thermoplastic polymer composites

ADVANCES IN POLYMER TECHNOLOGY, Issue 1 2007
A. Salomi
Abstract In this preliminary work, a new process is examined for manufacturing hollow parts from continuous fiber-reinforced thermoplastic polymer. The new process combines the basic idea of bag forming (or bladder-assisted forming) with the rotation of the mold for the processing of thermoplastic matrix composites. A pressurized membrane is used to compact the composite on the inner wall of a mold, which is placed inside a forced convection oven. The mold is removed from the oven for the cooling stage. The process was initially developed by using a thermoplastic pre-preg obtained using yarns of commingled E-glass fibers with isotactic polypropylene (iPP). A preliminary characterization of the thermoplastic composite showed that the material can be consolidated with pressures as low as 0.01 MPa, which is readily achievable with the process of this study. The design of the mold and membrane was carried out on the basis of both structural analysis of the aluminum shell and thermal analysis of the mold. The mold thickness is of great importance with respect to both the maximum pressure allowed in the process and the overall cycle time. Molding was performed on stacks of three and six layers of yarn, varying the applied pressure between 0.01 and 0.05 MPa and maximum temperature of the internal air between 185°C and 215°C. The composite shells obtained under different processing conditions were characterized in terms of physical and mechanical properties. Mechanical properties comparable with those obtained by compression molding and vacuum bagging were obtained. The maximum values obtained are 12.1 GPa and 290 MPa for the flexural modulus and the flexural strength, respectively. Furthermore, the results obtained show that mechanical properties improve with increasing the pressure during the cycle and with the maximum temperature used in the process. © 2007 Wiley Periodicals, Inc. Adv Polym Techn 26:21,32, 2007; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/adv.20085 [source]